Yes, it is. If you go online the descriptions dont mention that. But it still tastes good if you like salty…
I’ve read to soak them in water a day or two to leach the salt out, but i like salty.
I paid just a little over $C1.00/lbfor the ham, where lean hamburger is floating at $5.00/lb. Most cheap sale meats are around $3.00/#, sometimes $2.00. This is in Calgary, Alberta, Canada.
Price of food has doubled in the last two years
1 Like
speaking of ham made ham mushroom mac and cheese. pan frying it you get a discount bacon at the crispy part and with thick slices its still ham in the center. made a béchamel and melted in colby, parm, and some mexican cheese i cant pronounce much less spell for the cheese sauce. colby isnt something i often use but it was on sale would prefer Pinconning in its place or a strong cheddar but like literally 1/4 the price
15 Likes
It got noticeably more expensive here too. Beef is around 12-13% higher than it was this time last year and everything except for pork is cheaper and nobody is making any money because off of it because production costs are so high right now. Feed cost has been up dramatically because of some major fertilizer production problems. (I have farmers and wholesale suppliers in the family) so everyone is paying more for less right now.
1 Like
All the flavor of those shrooms is on the baking tray.
1 Like
I’ve been ignoring the -10 to -30f ‘feels like’ temps outside and pretending it’s summer time.
Some basic cold pasta dish
Some chicken breast marinated in italian dressing and cooked on the smoker:
Some BBQ chicken cooked on the smoker:
[Currently 2f, feels like -7f. Tomorrow… high of 41f. C’mon spring time.]
11 Likes
some for sure, but i cooked the pasta in one pot while cooking the ham in another pan and sheet pan cooking the mushroom. cooking the mushrooms in the pan i made the béchamel would have given a stronger mushroom flavor but taken twice as long as i would have had to cook the mushrooms low and slow to prevent any burnt bits that would ruin the bechemel and i just didnt have the time.
3 Likes
Try this:
Fry the ham and shrooms on high heat for a minute, to give them color and flavour.
Add the flour, make the bechamel in the same pan…
Lose no flavour…
1 Like
i did try that with the ham but there was too many burnt bits i had to clean the pan before making the bechemel
2 Likes
yeah, my husband made it from scratch. i think it tastes great and is worth the work but i’m admittedly not an indian food connoisseur lol. it’s pretty standard spices (cumin, garam marsala, turmeric, etc), the only thing we had to get special was an indian chili powder.
2 Likes
Eggplant with tomato sauce and mozzarella on top. I also grated some pecorino romano and some other melty cheeses…
11 Likes
My wife recently made my traditional birthday sandwich. Grilled cheese on sourdough. With Mac & Cheese and Ribeye.
12 Likes
Can you describe the difference/s between Indian chili and what I would term regular chili?
La Paz Batchoy - Local dish, basically beef broth and noodles, spring onions, chicharon (deep fried pig skin) and fresh eggs. Also pig innards - liver and… stuff
Its a local diner, so pardon the cheap placemat and plastic cups.
9 Likes
I want to make this at home but the broth is made slow boiling overnight and that needs a wood burner. Someone I know told me that the best bone to use for the broth is a cow skull… and I’m glad we dont have bovine spongioform encephalopathy locally… otherwise you guys will know in a few decades, not me though… 
2 Likes
Ha… i use paper plates at home unless i have company. Depending on company…lol.
I used to live in a place with very little water, and i also hate washing dishes. I can sometimes go a week or more without washing…
So dont ever be ashamed of presentation.
4 Likes
My understanding is that Indian chili is a bit stronger in flavor. The normal kind that we’re more familiar with is apparently a blend of several different chili types. Another Indian-style recipe I make, red lentil curry, the writer says to double the amount of chili powder if you’re using the regular stuff.
2 Likes